No. 556
Venison Sauce
Sauce Venaison
Dilute in a saucepan five gills of poivrade sauce (No. 522), and four ounces of currant jelly with half a bottleful of Burgundy wine, adding two tablespoonfuls of vinegar and the same quantity of sugar, also the pulp of a lemon; reduce for a few minutes, then strain through a tammy.